Herbed Sweet & Spicy Salmon
You've never had salmon quite like this before. The sweet and sticky glaze comes from an unlikely source: fig preserves. Mixed with fan favorite sriracha sauce, the combination of sweet and spicy elevates your simple salmon to a memorable weeknight meal. Don't have any fig preserves on hand? Apricot jam also works.
- 1 (24-ounce) Wild-Caught Salmon fillet (skin-on or skinless)
- 2 teaspoons Thrive Market Organic Extra Virgin Olive Oil
- 3/4 teaspoon sea salt
- Thrive Market Organic Ground Pepper
- 3 tablespoons no-sugar-added fig preserves (or other fruit preserves; try Thrive Market Organic Apricot Fruit Spread)
- 3/4 teaspoon organic red sriracha
- 1 cup mixed fresh tender green herbs, finely chopped (try flat-leaf parsley, mint, dill, or any combination)
How to Make It
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Place the salmon on the prepared baking sheet. Drizzle the salmon with olive oil and rub to coat evenly. Sprinkle with salt and pepper.
- In a small bowl, combine the preserves and the sriracha. Spread a thin layer of the mixture on the salmon. Press the herb mixture on top of the salmon to cover evenly.
- Roast the salmon for 10 to 12 minutes, or until fish flakes evenly when poked with the tip of a paring knife. You want the fish to be slightly rare in the center. Cut crosswise into pieces and serve immediately.
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